will be sufficiently cooked at the end of 2 or 3 hours, but in summer a much longer time is needed. In this condition it is offered for sale in pats. To prepare it for table, heat the butter in a stewpan, put in the laver, stir over the fire until hot, then add lemon juice, salt and pepper to taste, and serve on buttered toast. It is also added to sauce served with game, venison or mutton.
Time.—To reheat, about 10 minutes. Average Cost.—3d. or 4d. for this quantity. Sufficient for 2 persons.
Laver (Fr. Veronique bécalunga).—The name given to various kinds of seaweeds, especially to two species of the red seaweeds or algæ, Porphyra vulgaris and Porphyra laciniata. These plants, which grow in the sea upon rocks and stones, are characterized by their thin, flat, purple fronds. Laver is used as a food, salted and eaten with pepper, oil, vinegar, and also with lemon-juice; it is sometimes stewed, and served in this form. Owing to the presence of iodine, laver is regarded as beneficial in scrofulous diseases and glandular tumours. Green laver (Ulva latissima) is similar in its medicinal properties to the red laver; it is prepared for eating in the same way, but is bitterish to the taste.
3099.—LENTILS, CURRIED.
Ingredients.—¾ of a pint of lentils, curry sauce made with vegetable stock (see No. 3071).
Method.—Soak the lentils in water for 12 hours, then drain them, cover them with boiling water, and boil gently until tender. Make the sauce as directed, drain and add the lentils, make thoroughly hot, and serve.
Time.—About 3 hours. Average Cost, 4d. to 6d. Sufficient for 3 or 4 persons.
3100.—LENTIL RISSOLES. (Fr.—Rissoles de lentilles.)
Ingredients.—¼ of a lb. of lentils, boiled or baked, ½ an oz. of butter, pepper and salt, nutmeg, short crust or rough puff paste.
Method.—Cook the lentils until they are soft enough to mash, add the butter and seasoning. They ought not to be very dry. Roll the paste very thin, and cut it into rounds with a paste cutter or a teacup. Into each round put a little of the lentil mixture, fold it up, wet the edge, and stick it together. Egg-and-breadcrumb the rissoles, and fry them in oil. Serve hot with fried parsley. Whole lentils are the best to use for this purpose.
Time.—To fry the rissoles, 5 minutes. Average Cost, 3d. Sufficient for 2 or 3 persons.
3101.—MACARONI AND CREAM.
Ingredients.—½ a lb. of macaroni, 2 ozs. of Gruyère cheese grated, 2 ozs. of Parmesan cheese grated, 2 ozs. of butter, ⅓ of a pint of cream, salt and pepper, triangles of fried or toasted bread.
Method.—Break the macaroni into short lengths, throw them into boiling salted water, and boil rapidly for 20 minutes, or until tender. Heat the butter, drain and add the macaroni, stir in the cheese and
